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Cook'n with Betty Crocker 
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Cilantro Pesto Chicken |
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Serves: 4 Print this RecipeYou can make the Cilantro Pesto ahead of time and keep it covered in the refrigerator. It will keep up to 3 days. Cilantro Pesto (see recipe) 6 ounces uncooked fettuccini pasta 2 teaspoons vegetable oil 1 cup 1-inch diagnal slices asparagus spears (4 ounces) 1 cup sliced fresh mushrooms (3 ounces) 1 medium onion, chopped (1/2 cup) 1 1/2 cups cut-up cooked chicken Cilantro Pesto 1/4 cup reduced-sodium chicken broth 2 tablespoons vegetable oil or olive 2 teaspoons lemon juice 1/4 cup grated Parmesan cheese 1 tablespoon pine nuts 2 cloves garlic 1 cup firmly packed fresh cilantro Prepare Cilantro Pesto. Cook and drain fettuccine as directed on package. While fettuccine is cooking, heat oil in 10-inch nonstick skillet over high heat. Cook asparagus, mushrooms and onion in oil 4 minutes, stirring frequently, until asparagus is crisp-tender; reduce heat. Stir in chicken. Heat through; remove from heat. Add hot fettuccine and pesto to skillet; toss. Serve immediately. Cilantro Pesto Place all ingredients in blender or food processor in the order listed. Cover and blend on medium speed, stopping occasionally to scrape sides, until almost smooth. 1 Serving: Calories 375 (Calories from Fat 155); Fat 17g (Saturated 4g); Cholesterol 85mg; Sodium 180mg; Carbohydrate 34g (Dietary Fiber 4g); Protein 25g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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